for the topping:
1 bunch collards, ribs removed and chopped
12 oz shiitake mushroom, chopped
1 onion, diced
2 cloves garlic, minced
12 oz cubed ham
freshly ground black pepper
for the grits:
1 cup stone-ground grits
3 cups water
1/3 cup grated garlic and herb cheddar*
Boil the collards in a large pot of water for about 5 minutes or until wilted. Drain thoroughly. Saute the collards, onion, garlic, mushrooms and ham until the collards and onions are quite soft but not browned. Sprinkle with salt and pepper.
Meanwhile, bring water to a boil in a medium saucepan. Whisk in grits and continue to cook, whisking frequently for about 5 minutes or until thickened. Stir in cheese.
Divide grits among 4 plates and evenly divide the ham mixture on top. Serve immediately.
*I used Cabot's